The 40-year-old Culinary Intern

I was a nervous wreck on Monday. Not only was this the first day of my culinary internship in Boston, but the first time I had ever ridden the subway (the T) alone. Highway traffic was relatively busy, which I expected. But I never anticipated the power going out on the T, having to get off before my scheduled stop and having to get on a city bus. To make a long story short, I missed my stop, had to get on another bus to backtrack, and arrived 20 minutes late.

I called ahead of time, but being late was not really the first impression I hoped to present on the first day – I HATE being late; I’m never late, ever. By day three, I figured out the traffic pattern, so I won’t be late again; in fact, I’ve been arriving an hour early, which gives me quiet time in the morning to do my recipe research.

Working in a test kitchen is amazing — the number of recipes that are being developed and created at any given time throughout the day is impressive, surpassing any restaurant who boasts covers of 200 or more a night. From an intern’s perspective, I’m exposed to the repetition I would have experienced if working in a restaurant, with the creative collaboration that wouldn’t have come until I reached the point of sous or executive chef. There is a constant ebb and flow of ideas, collaboration and exchange, as well as serious testing and production of food.

Our internship managers give each intern a project, which involves researching and testing a recipe to hand in to the editorial team for review. I was told we don’t receive the information until week #8, but I started brainstorming ideas already — I was too excited.

I’m exhausted beyond description. Every muscle in my body aches, I’m mentally tired, physically tired, but loving every minute of it!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
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            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
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            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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